Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
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概要
- 論文の詳細を見る
Using aromatic red rice (Oryza sativa var. Indica, Tapol), which contained anthocyanin pigments, as a raw material, fermentation without cooking was done at pH 3.5 and 30℃ to produce a novel type of alcoholic beverage designated as aromatic red rice wine. The final ethanol concentration achieved during fermentation was 9.3% by volume. Aromatic red rice wine was rich in a fruity aroma and had a characteristic sour taste by gas chromatographic analysis and organoleptic test. Fermentation without cooking was effective for conservation of the red pigment and aroma components of aromatic red rice. The uncooked ethanol fermentation of aromatic red rice in this work has been proven by experiment to be suitable for economical prodution of a novel type of rose-wine-like alcoholic beverage.
- 社団法人日本生物工学会の論文
- 1990-11-25
著者
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TERAMOTO Yuji
Department of Agricultural Chemistry, Kyushu University
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Teramoto Y
Kumamoto Inst. Technol. Kumamoto Jpn
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Teramoto Yuji
Department Of Agricultural Chemistry Kyushu University
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OHBA Riichiro
Department of Applied Microbial Technology, Faculty of Engineering, Sojo University
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Ohba R
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ohba Riichiro
Department Of Applied Microbial Technology Faculty Of Biotechnology And Life Science Sojo University
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UEDA Seinosuke
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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UEKI TATSURO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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YOSHIZAWA KIYOSHI
Faculty of Brewing Science, Tokyo University of Agriculture
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Yoshizawa K
Faculty Of Brewing Science Tokyo University Of Agriculture
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Ueda S
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Applied Microbial Technology Faculty Of Engineering Kumamoto Institute Of Technology
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Ueki Tatsuro
Department Of Applied Microbial Technology Kumamoto Institute Of Technology
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Ueda Seinosuke
Department Of Agricultural Chemistry Faculty Of Agriculture Hokkaido University
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- Ethanol Fermentation of Aromatic Red Rice without Cooking, Studies on Red Rice Wine Brewing (Part 1)
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